Gochujang Ratatouille (Korean-Style Baked Vegetable Ratatouille)
A Korean twist on the French classic — zucchini, eggplant, mushrooms, and low-sodium salami baked over a sweet-spicy gochujang tomato sauce.
korean side dish
Paprika Mul Kimchi (Yellow Bell Pepper Water Kimchi)
A mild, sweet-tangy Korean water kimchi made with yellow bell pepper, pear, apple, and napa cabbage, fermented for three days into a refreshing side dish.
Seokryu Bossam Kimchi (Pomegranate-Juice Wrapped Kimchi)
A delicate napa cabbage kimchi filled with radish, garlic, and shrimp brine, then soaked in fresh pomegranate juice for a tart, pink-tinted finish.
Dolnamul Salad (Korean Stonecrop Salad with Lemon Mayo Dressing)
A refreshing Korean side salad of tender stonecrop and pan-seared king oyster mushrooms tossed in a spicy-tangy lemon mayo dressing.
Yangbaechu Gamjajeon (Cabbage and Potato Pancakes)
A crispy Korean pancake of grated potato, shredded cabbage, and pork, pan-fried and served with a tangy orange-soy dipping sauce.
Guun Chaeso wa Ganjang Lemon Sauce (Grilled Vegetables with Soy-Lemon Sauce)
Thin-sliced grilled eggplant, zucchini, mushrooms, and peppers served with a bright soy-lemon dipping sauce and balsamic glaze.
Beoseot Gui wa Dubu Tartare Sauce (Grilled King Oyster Mushrooms with Soft Tofu Tartare Sauce)
Pan-grilled king oyster mushrooms served with a tangy, creamy tofu-based tartare sauce — a light, healthy Korean side dish.
Sigeumchi Uyu Sosseuwa Green Mashed Potato (Green Mashed Potatoes with Spinach Milk Sauce)
Steamed potatoes mashed with chopped chicory and a smooth spinach-milk sauce, topped with almonds and cranberries — a soft, mildly sweet Korean side dish.
Sundubu Sagwa Sosu Oi Muchim (Cucumber Salad with Soft Tofu and Apple Dressing)
A no-cook Korean cucumber side dish tossed in a creamy blender dressing of soft tofu and fresh apple, finished with chopped peanuts.